By themselves, they're just small moments in and around beer. Together, they're the culture we love.

b-Roll no. 165

September 1, 2016

Fresh into a two-week jaunt around Spain, my wife and I visited a tiny brewpub in Madrid today. The Fábrica Maravillas folks told us they make 3000-5000 liters (25-40 or so barrels, by U.S. standards) per month, depending on the month. They don’t distribute, save for a bar around the corner. The intent, they said, is to have people enjoy the beer where it’s made—a pretty novel concept in Madrid, a city dominated by bars. And it’s fun to see, actually. We take this sort of thing for granted in the States, but craft is still a tiny, developing blip in Spain.